Skinny Broccoli Cheddar Soup: Delicious, Healthy Recipe

Skinny Broccoli Cheddar Soup: Prepare to be amazed! Imagine a creamy, comforting bowl of broccoli cheddar soup, but without the guilt. Yes, you read that right! This isn’t just another diet recipe; it’s a flavor-packed experience that will leave you feeling satisfied and nourished.

Broccoli cheddar soup, in its classic form, has been a beloved staple in American households for decades. Its origins are somewhat hazy, but it likely evolved from the classic cream-based vegetable soups popular in European cuisine. The addition of cheddar cheese elevated it to a comforting and distinctly American favorite.

But let’s be honest, the traditional version can be quite heavy. That’s where this Skinny Broccoli Cheddar Soup comes in. People adore broccoli cheddar soup for its rich, cheesy flavor and the comforting warmth it provides, especially on a chilly day. The combination of tender broccoli florets and the sharp, creamy cheddar is simply irresistible. This lighter version captures all of that deliciousness while significantly reducing the calories and fat. It’s the perfect way to indulge without derailing your healthy eating goals. Get ready to enjoy a bowl of pure comfort!

this Recipe

Ingredients:

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 4 cups broccoli florets (about 1 large head), chopped
• 4 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
• 1 cup water
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1/4 teaspoon nutmeg (optional, but adds a lovely warmth)
• 1 cup shredded sharp cheddar cheese, plus more for garnish
• 1/2 cup milk (I prefer 2%, but any kind works)
• 1 tablespoon cornstarch (mixed with 2 tablespoons cold water to create a slurry)

Preparing the Broccoli and Aromatics:

1. First, let’s get our base flavors going. Heat the olive oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. We want those onions to release their sweetness and form a delicious foundation for our soup.
2. Next, add the minced garlic to the pot and cook for another minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma of garlic and onions cooking together is one of my favorite kitchen smells!
3. Now, it’s time to add the star of the show: the broccoli! Add the chopped broccoli florets to the pot and stir to coat them with the oil, onions, and garlic. Cooking the broccoli slightly at this stage helps to bring out its flavor and soften it a bit before we add the liquid.

Simmering the Soup:

1. Pour in the chicken broth (or vegetable broth) and water. Make sure the broccoli is mostly submerged in the liquid. If not, you can add a little more water.
2. Season with salt, pepper, and nutmeg (if using). The nutmeg adds a subtle warmth that complements the broccoli and cheese beautifully. Don’t be afraid to adjust the seasonings to your liking. Taste as you go!
3. Bring the soup to a boil, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the broccoli is very tender and easily pierced with a fork. The longer it simmers, the more the flavors will meld together.

Blending and Finishing:

1. Carefully transfer the soup to a blender. If you’re using a regular blender, you may need to do this in batches to avoid overflowing. Alternatively, you can use an immersion blender to blend the soup directly in the pot.
2. Blend the soup until it is smooth and creamy. Be careful when blending hot liquids, as they can create pressure and cause the blender lid to pop off. Start on low speed and gradually increase to high.
3. Pour the blended soup back into the pot.
4. Now, for the cheesy goodness! Reduce the heat to low and stir in the shredded cheddar cheese until it is completely melted and incorporated into the soup. Stir constantly to prevent the cheese from clumping or sticking to the bottom of the pot.
5. In a small bowl, whisk together the cornstarch and cold water to create a slurry. This will help to thicken the soup without adding a lot of extra fat.
6. Slowly pour the cornstarch slurry into the soup, stirring constantly. Continue to cook for another 2-3 minutes, or until the soup has thickened to your desired consistency.
7. Finally, stir in the milk. This will add a touch of creaminess and richness to the soup. Heat through gently, but do not boil. Boiling the soup after adding the milk can cause it to curdle.

Serving and Garnishing:

1. Ladle the soup into bowls and garnish with extra shredded cheddar cheese, if desired. You can also add a sprinkle of fresh parsley or a dollop of Greek yogurt for extra flavor and visual appeal.
2. Serve immediately and enjoy! This soup is delicious on its own or with a side of crusty bread for dipping.

Tips and Variations:

• For a creamier soup: Use half-and-half or heavy cream instead of milk.
• For a spicier soup: Add a pinch of red pepper flakes or a dash of hot sauce.
• For a vegan soup: Use vegetable broth, plant-based milk, and vegan cheddar cheese.
• Add more vegetables: Feel free to add other vegetables to the soup, such as carrots, celery, or potatoes.
• Make it ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
• Freezing: This soup freezes well. Allow it to cool completely before transferring it to an airtight container and freezing for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Broccoli Stems: Don’t throw away the broccoli stems! They are perfectly edible and can be added to the soup along with the florets. Just be sure to peel the tough outer layer first.
• Cheese Choice: While I love sharp cheddar, you can experiment with other cheeses like Gruyere, Monterey Jack, or even a smoked Gouda for a different flavor profile.
• Boosting Flavor: A bay leaf added during the simmering process can impart a subtle, aromatic flavor. Remember to remove it before blending! A squeeze of lemon juice at the end can also brighten the flavors.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

• Calories: Approximately 200-250 per serving
• Fat: 10-15 grams
• Protein: 10-15 grams
• Carbohydrates: 15-20 grams

Enjoy your delicious and healthy Skinny Broccoli Cheddar Soup!

Conclusion:

This Skinny Broccoli Cheddar Soup isn’t just another soup recipe; it’s a hug in a bowl, a comforting and guilt-free indulgence that you absolutely need in your life. I know, I know, I’m biased, but trust me on this one! From its creamy texture to its vibrant flavor, this soup delivers all the satisfaction of a classic broccoli cheddar without the heavy cream and excessive calories. It’s the perfect weeknight meal, a fantastic lunch option, and even a crowd-pleasing appetizer for your next gathering.

But what truly makes this recipe a must-try? It’s the simplicity! We’re talking minimal ingredients, straightforward instructions, and a cooking time that won’t keep you chained to the stove for hours. You can whip up a batch of this deliciousness in under 30 minutes, making it ideal for busy weeknights when you crave something warm, comforting, and healthy. Plus, the recipe is incredibly versatile. Feel free to adjust the amount of cheese to your liking, or add a pinch of red pepper flakes for a little kick.

Speaking of variations, the possibilities are endless! For a heartier meal, consider adding some cooked chicken or turkey. Crispy bacon bits sprinkled on top are always a welcome addition, adding a smoky and savory element that complements the broccoli and cheddar perfectly. If you’re feeling adventurous, try blending in some roasted cauliflower for an even creamier texture and added nutritional boost. And for those who prefer a smoother soup, simply blend it all with an immersion blender until it reaches your desired consistency.

Serving suggestions? Oh, where do I even begin! A crusty loaf of bread for dipping is a must, of course. Grilled cheese croutons are another fun and delicious option. A dollop of sour cream or Greek yogurt adds a tangy coolness that balances the richness of the soup. And for a truly decadent experience, try topping it with some freshly grated Parmesan cheese. This Skinny Broccoli Cheddar Soup also pairs beautifully with a simple side salad, making it a complete and satisfying meal.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a testament to the fact that healthy eating doesn’t have to be boring or restrictive. You can enjoy all the flavors you crave without sacrificing your health goals. So, what are you waiting for? Grab your ingredients, put on your apron, and get ready to experience the magic of this incredible soup.

I’m so excited for you to try this recipe and discover just how delicious and easy it is to make. Once you’ve given it a whirl, please, please, please share your experience with me! Leave a comment below, let me know what you think, and tell me about any variations you tried. Did you add bacon? Did you blend in cauliflower? I’m eager to hear all about it! And don’t forget to snap a photo of your creation and tag me on social media. I can’t wait to see your beautiful bowls of Skinny Broccoli Cheddar Soup! Happy cooking!